National dish: Six cracking curries

SERVES FOUR INGREDIENTS

500g raw prawns, shelled and deveined, but tails left on

½ tsp ground turmeric, plus more for the prawns

3-4 tbsp vegetable or coconut oil 1 rounded tbsp coriander seeds

Good pinch of fenugreek seeds

1 tsp cumin seeds

15 black peppercorns

3-6 dried Kashmiri chillies (less hot than normal dried chillies) or 2-4 regular dried chillies

115g grated fresh coconut (find it fresh in many supermarkets, or frozen in Asian stores)

2 onions, 1 quartered,

1 finely chopped

5 large garlic cloves

20g (1½ tbsp) roughly chopped root ginger (peeled weight)

Chilli powder, to taste (optional)

2½ tbsp tamarind paste, or to taste

METHOD

Wash the prawns well, apply a little salt and turmeric, and set aside.

Heat one tablespoon of the oil in a small pan and gently roast the coriander seeds, fenugreek seeds, cumin seeds, black peppercorns and dried chillies. Once they have darkened a little and are aromatic, scrape straight into a spice grinder and grind to a fine powder.

Put the spice powder in a blender with the coconut, quartered onion, garlic, ginger, the half teaspoon of ground turmeric, the tamarind and enough water to help the blades turn. Blend until very smooth; it might take a few minutes, but persevere.

Heat the remaining oil in a non-stick pan, add the chopped onion and some salt and sauté until coloured on the edges. Add the paste and sauté for 10 to 12 minutes or until it releases oil back into the pan; it will stick, so do keep an eye on it and stir as necessary. Then stir-fry for another four to five minutes or so over a high-ish flame until it moves in a ball around the pan. Taste, it should be harmonious. Add chilli powder to taste, if required.

Add 480ml water and stir well as you bring it to the boil, then reduce the heat a little and simmer for two to three minutes. Add the prawns, cover and cook over a medium heat until the prawns are done, just two to three minutes. Taste, adjust the seasoning and the level of tang with tamarind, and serve hot.

Recipe from I Love India by Anjum Anand (Quadrille, £20)